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I wanted something to dip my fried mushrooms into and for some reason I kept coming back to a blue cheese dip. I was not quite sure if it would go with the curried fried mushrooms but it was the perfect excuse to enjoy some gorgonzola. I looked at a bunch of recipes for blue cheese dips and though a many of them had a lot more ingredients they all seemed to have a base of blue cheese, mayonnaise ans sour cream. Since I wanted to really enjoy the gorgonzola I decided to stick with this simple recipe though it did not take much to convince me to add some dill which is one of my favorite herbs. You could easily replace the dill with your favorite herb or leave it out completely. The dip is really easy to make, you just puree it in a food processor. You can leaves it as chunky as you like it or you can make it super smooth. I decided to leave it a bit chunkier so that I would get nice pieces of gorgonzola in it. The gorgonzola blue cheese dip turned out great! If you like blue cheese then this is the dip for you. The gorgonzola dip went well with the crispy curried fried mushrooms and the little dip that was left over disappeared quite quickly. (A finger and a tongue were not involved.) I wonder what else I coup enjoy this dip with?
Update: Replace the sour cream with butter milk to thin it out a bit and make it into an nice blue cheese dressing.

I looooooove blue cheese dip! If you have leftovers, you should make some baked buffalo wings. Or you could thin it out with some buttermilk and use it as dressing on a salad of mixed bitter greens, pears and walnuts. Yumm!

This will sound strange, but I think it would be good with dried banana chips. I remember a commentator on The Splendid Table talking about combining bleu cheese and banana, and that has become one of my favorite sandwiches.

I bet this would be yummy on a good grilled steak or burger (but I think I'd leave out the dill if I used it on the grilled beef--just my personal preference). I can also imagine some sweet potato french fries with this. Just discovered your site. And, as a fellow traveler on the quest for wonderful things to concoct,it looks like you're really having fun discovering your inner chef. My next project--homemade tamales with salsa verde. Just bought the chilies, corn husks, tomatilloes, masa, etc. yesterday. Can't wait for the week-end!! Bon appetit et bonne chance!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.